• BBQ shrimp, grilled French bread
  • Blue cheese, honeycomb, aioli, toasted garlic
  • house-smoked pastrami, Chisesi ham, mortadella, provolone
  • Vanilla bean ice cream, candied pecans, caramel sauce
Trenasse logo

About us

In 2013 the opportunity to open a restaurant in the Intercontinental Hotel in New Orleans, La. was realized with Trenasse. A “trenasse” is a man-made cut through used to navigate the marsh to get to a favorite fishing or hunting spot aka “The Honey Hole” to the many sportsmen of South Louisiana. Along with a dynamic team Chefs, Richard and Misener have created a beautiful, chef-driven dining experience that pays homage to those who came before. Trenasse is focused on serving the freshest Gulf fish and shellfish along with duck, lamb, beef, and rabbit.

Leader of our Stellar Management Team

Greg Larsen,
General Manager

Greg dined at Trenasse six years ago and still remembers the Cauliflower Steak as one of the most flavorful dishes he’d ever eaten. He brings his extensive knowledge and experience of twenty-five years in restaurant management to recreate that kind of dining experience for our guests. His team approach focuses on service excellence that will uphold and surpass the traditions of Trenasse and enhance the quality of service into the future. General Manager Greg Larsen is an awesome addition to our Trenasse family!

Greg Larsen